I've already confessed to being a fan of American cheese and burgers are no exception. I like the "blank canvas" personality of American cheese and it has a passive sort of taste (which I prefer a cheese to have).

Cheddar?It's okay but often tastes more "potent" to me than American.

Swiss?Yuck. It's just not to my taste I guess.

But don't let my out of whack tastes get in the way. What cheese makes your burger sing?

Jeff

"Meeting Franklin Roosevelt was like opening your first bottle of champagne. Knowing him was like drinking it." - Winston Churchill

Jeff B wrote:I've already confessed to being a fan of American cheese and burgers are no exception. I like the "blank canvas" personality of American cheese and it has a passive sort of taste (which I prefer a cheese to have).

Cheddar?It's okay but often tastes more "potent" to me than American.

Swiss?Yuck. It's just not to my taste I guess.

But don't let my out of whack tastes get in the way. What cheese makes your burger sing?

Jeff

Anything that I happen to have in the fridge is fair-game on a burger. Usually here, that means Gouda, Gruyere, Emmenthaler, Appenzeller, or Camembert. They all serve well.

Do you really not like Swiss cheese? (Do you just mean the white-with-holes American stuff?)

Can't answer for Jeff, but I tend to agree with him. I really do like American cheese (Kraft Deli only, not the individually wrapped singles) on burgers; and where I adore swiss cheeses I find them just a bit too sweet for a burger. Cheddar's flavor would be better, but it doesn't melt well enough.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Jeff B wrote:I've already confessed to being a fan of American cheese and burgers are no exception. I like the "blank canvas" personality of American cheese and it has a passive sort of taste (which I prefer a cheese to have).

Cheddar?It's okay but often tastes more "potent" to me than American.

Swiss?Yuck. It's just not to my taste I guess.

But don't let my out of whack tastes get in the way. What cheese makes your burger sing?

Jeff

Anything that I happen to have in the fridge is fair-game on a burger. Usually here, that means Gouda, Gruyere, Emmenthaler, Appenzeller, or Camembert. They all serve well.

Do you really not like Swiss cheese? (Do you just mean the white-with-holes American stuff?)

I really can't say that I dislike all Swiss cheeses but, yes, I haven't had one I've liked (with holes or without). At least when it comes to burgers, I'd rather have American or a mild cheddar.

Jeff

"Meeting Franklin Roosevelt was like opening your first bottle of champagne. Knowing him was like drinking it." - Winston Churchill

With fat meat like ground chuck, no cheese is needed. Onion is good. But with ground round, antelope, elk, deer--I live in the mountain west--cheese is welcome. But Jeff B, you lost me."American Singles" are just code for spots of grease. De gustibus and all. My favorite cheeseburger cheese is my favorite cheese, Tilsiter, but it doesn't melt evenly, and I'm kind of getting with Salil--blue cheese, especially Maytag, makes a tasty burger.

No cheese with good meat. I also make turkey burgers that we both love, no cheese on those either. I used to put cheese on them, but now, we just love the freshness of a good burger, especially with summer tomatoes.